Egg vanilla mousse
Instructions
Soften the gelatin sheets in cold water.
Split the vanilla pod in half lengthwise and place it in a saucepan with the milk.
Heat not boil, then scrape the inside of the vanilla with the tip of a knife to drop grains into the milk.
Stir with a whisk the yolks of two eggs in a saucepan with sugar (keep aside a tablespoon) and add the flour.
Stir and pour the hot milk, stirring well.
Let thicken everything on low heat, stirring constantly and without boil.
Remove the custard from the heat, add the drained gelatine and dissolve well.
Let cool to room temperature.
Add the egg whites very firm and, last, the whipped cream with remaining sugar.
Remove an egg shell and fill it with the cream.
Keep it in the fridge until ready to serve, decorated with chocolate and fruit.
Ingredients and dosing for 4 persons
- 1 chocolate egg
- 2 eggs
- 80 g of sugar
- 30 cl of fresh whipping cream
- 20 cl of milk
- 1 stick of vanilla
- 1 tablespoon of flour
- 1 sheet gelatin (5 g sheets)
- Berries